The Spirits #138: Two Frozen Daiquiris

Banana and Strawberry

~ THE STRAWBERRY DAIQUIRI ~

Four strawberries, hulled
50ml light rum
25ml lime juice
20ml golden sugar syrup
10ml Campari*
~120ml crushed ice

Put everything bar the crushed ice into a decent liquidiser (the Nutribullet is ideal) and, well, liquidise for ten seconds or so, until the strawberries are no more. Now add the crushed ice and blitz again for five seconds - or until the drink is a uniform slush. Pour into a silly glass and garnish with a strawberry. Oh wait a minute.

~ THE BANANA DAIQUIRI ~

Half a slightly overripe banana
50ml light rum
25ml lime juice
20ml golden sugar syrup
10ml Green Chartreuse*
~120ml crushed ice

Put everything bar the crushed ice into a decent liquidiser (the Nutribullet is ideal) and, well, liquidise for ten seconds or so, until the strawberries banana is no more. Now add the crushed ice and blitz again for five seconds - or until the drink is a uniform slush. Pour into a silly glass and garnish with a slice of banana or, if you fel that doesn’t quite cut it, dehydrated citrus and an Angostura swirl. Anyway.

Some Frozen Daiquiri Notes:

1. Apologies for the delay. Got caught in terrible traffic and then 2x four-year-old birthday parties. But here are 2x cocktails to make up for it. I promised Banana Daiquiris. But seeing as I had the liquidiser out and a punnet of strawberries, I figured I’d make Strawberry Daiquiris too. I hope this demonstrates the general principle that you can do this with just about any soft fruit: kiwis, watermelon, cantaloupe, mango, pineapple, etc.

2. With liquidiser recipes like this one, there are two things to bear in mind. Measure the crushed ice by volume - as a general rule, you want equal volume ice to drink. And don’t over zzzhhhmm that thing. Five seconds should do it. You can use ice cubes at a push - if you’re confident your blender can stand them - in which case you may need a little more zzzzhhhming time.

3. A little more sugar than usual is required here to cut through the coldness. You may feel the need for more still, I won’t udge.

4. Ah yes. The Campari. The Chartreuse. These are by no means essential here but they do turn these drinks from pleasant summer slushes into something intriguing, moreish and faintly avant-garde. I happen to think Campari is an excellent match for strawberries but maraschino or Suze or Branca-Menta or maybe best of all Ancho Reyes will be good here. Likewise, Chartreuse works wonders with tropical fruit but you might also think about 10ml of a rich dark rum… or perhaps a coffee or chocolate liqueur. Or, keep things simple, the divine Banane du Brésil. There’s going to be a match out there for just about any fruit you fling into that thing.

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🖊️I am Richard Godwin.
🧋My instructions for sugar syrup, ice, grenadine, orgeat, etc are here.
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